Mushroom Scallop Primavera

Name: Mushroom Scallop Primavera
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 227 grams uncooked fettuccine; 177 milliliters 3/4 pound fresh peas, shelled (about; 227 grams sliced fresh shiitake mushrooms; 2 green onions, thinly sliced; 2 Tbsps lemon juice; 1 teaspoon grated lemon peel; 12 larges fresh morel mushrooms; 4 Tbsps olive oil; 0 teaspoons pepper, divided; 1 teaspoons salt, divided; 454 grams 12 sea scallops (about; 1 medium zucchini, sliced

Mushroom Scallop Primavera might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 536 calories, 26g of protein, and 24g of fat per serving. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of butter, fettuccine, green onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms in 1 tablespoon oil and 1 tablespoon butter in batches until tender; remove and keep warm. In the same skillet, saute zucchini and peas in 1 tablespoon oil until crisp-tender; remove and set aside.

Ingredients you will need

Fettuccine

Mushrooms

Zucchini

Butter

Peas

Cooking Oil

Equipment you will use

Frying Pan

Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. In the same skillet, heat remaining oil over medium-high heat.

Ingredients you will need

Scallops

Pepper

Salt

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Add scallops; cook for 1-2 minutes on each side or until golden brown and firm.

Ingredients you will need

Scallops

Remove and keep warm.

Drain fettuccine; return to skillet.

Ingredients you will need

Fettuccine

Equipment you will use

Frying Pan

Add the vegetable mixture, green onions, lemon juice, peel, and remaining salt and pepper; heat through.

Ingredients you will need

Salt And Pepper

Green Onions

Lemon Juice

Vegetable

Serve with scallops.

Ingredients you will need

Scallops

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

2Tbsps

butter 227grams

uncooked fettuccine 177milliliters

3/4 pound fresh peas, shelled (about 227grams

sliced fresh shiitake mushrooms 2

green onions, thinly sliced 2Tbsps

lemon juice 1teaspoon

grated lemon peel 12larges

fresh morel mushrooms 4Tbsps

olive oil 0teaspoons

pepper, divided 1teaspoons

salt, divided 454grams

12 sea scallops (about 1medium

zucchini, sliced

Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc

Scallops works really well with Pinot Noir, Chardonnay, and Chenin Blanc. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Buena Vista Chateau Buena Vista Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 39 dollars per bottle.

Buena Vista Chateau Buena Vista Pinot Noir

This rich Pinot Noir opens with red fruit aromas accented by currants and orange zest. Raspberry and cherry flavors continue through to the palate and are complemented by notes of dark chocolate and blackberry. Showcasing bright acidity and a medium-bodied weight, the finish is long and lingering.